BLUEBERRY MUFFIN FRENCH TOAST

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Blueberry Muffin French Toast image

My 13-year-old daughter and her friends asked for French toast at a sleepover, but we were out of bread. I used muffins instead, and they loved it. Double or triple this recipe for a holiday brunch. -Bonnie Geavaras-Bootz, Scottsdale, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 6

4 day-old jumbo blueberry muffins
3 large eggs
3/4 cup refrigerated French vanilla nondairy creamer
1/4 teaspoon ground cinnamon
3 tablespoons butter
Confectioners' sugar, optional

Steps:

  • Trim rounded tops off muffins (save for another use). Cut remaining muffins crosswise into 1/2-in. slices., In a shallow bowl, whisk eggs, creamer and cinnamon. In a large skillet, heat butter over medium heat. Dip both sides of muffin slices in egg mixture. Place in skillet; toast 2-3 minutes on each side or until golden brown. If desired, dust with confectioners' sugar.

Nutrition Facts :

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